Hawaiian Rolls

I wanted to make some pork sliders with Hawaiian rolls, which I haven't bought in forever.  $6 per dozen, um no.  So I found a copycat recipe.  For the price of the can of pineapple that I was buying anyway (for the 1/4 C of juice) I could make a half batch and not have leftovers.

One thing I got from the comments is how important it is to use canned (cooked) pineapple juice.  That same enzyme in raw pineapple that prevents gelatin from setting and irritates your hands will turn the milk into pineapple-flavored cottage cheese.  It probably also interferes with gluten development.  Instead of buying a lot of pineapple juice that I wouldn't drink, I got a can of chunks in juice, drained it, and put the chunks in a salad.  It was close to a cup of juice, so the rest is in the freezer until I need it for something.

Another important note on the recipe was to use as little flour as possible.  That's my mantra anyway, but you really don't want to make this dough heavy.  It should be silky, yet hold its shape when you make the balls.  That is the secret to tender, fluffy sweet dough.  When you work with dough that has an egg in it, it is very tempting to keep adding flour.  It's always going to be a little sticky.

1/4 C canned pineapple juice
1/4 C 100º milk
2 Tb softened unsalted butter, even slightly melted
3 Tb granulated sugar
1 Tb light brown sugar
1 egg, room temperature 
1/2 tsp vanilla
1 tsp yeast
2 Tb All Purpose flour
2+ C bread flour
3/4 tsp salt
one egg beaten with 1 Tb water for egg wash
Melted butter and flaky salt to finish, optional

1.  Stir together pineapple juice, warm milk, both sugars, butter, vanilla, and yeast.  Allow to proof until slightly foamy, 5 minutes.

2.  In a stand mixer, combine the yeast mixture, all purpose flour, and one cup of the bread flour with the paddle.  Beat until smooth.  Add salt, egg, and half a cup of bread flour and beat again into a light dough.

3.  Generously flour a work surface and pour dough onto it.  Knead until dough is smooth and elastic, adding as little flour as possible.  The final dough ball should hold its shape, but just barely.  Turn over in an oiled bowl and allow to rise in a warm place until almost tripled, about 90 minutes.

4.  Punch down dough and allow to rest 10 minutes.  Grease an 8x8 pan with spray or butter.  Divide the dough into 8 rolls, by weight if possible.  Mine were slightly over two ounces each.  Roll each piece into a ball and tuck in any ends.  Arrange in prepared dish.  Allow to rise another 45 minutes.

5.  While the oven is preheating to 375º, brush risen rolls with egg wash.  Bake 20 minutes, until golden.  While still warm, brush with melted butter and sprinkle with flaky salt, if desired.  I found the salt to be a bit much.  Allow to cool at least halfway in the pan before moving to a cooling rack.  Store room temperature up to two days, or freeze for longer storage.

Makes 8 rolls

Difficulty rating  :)